Gluten-Free Timbits!

Timbit (proper noun): a bite-sized doughnut hole sold at Tim Hortons in Canada. Introduced in April 1976 these treats are now available in various flavours that differ from store to store. Flavours include chocolate, jelly-filled, “dutchie”, honey dip, sour cream glazed, and apple fritter.

Sour cream glazed is my favourite. But now that we’re going more gluten-free/paleo/primal, we’re trying to limit the amount of (wheat) grain products we have in our diet!

So a while back I had this brilliant idea to try frying my coconut flour muffin batter in coconut oil. “Would that make a timbit?” I wondered. So today I tried it. Yummy awesomeness!!

Here’s the recipe!

Gluten-Free Timbits!

1 1/3 cups coconut flour

3 eggs

1/2 tsp vanilla

stevia to taste (or your preferred sweetener)

tbsp butter

And…

lots of coconut oil

Throw the coconut flour, eggs, vanilla, stevia and butter together in a bowl. Mix well with hand-held mixer.

Heat coconut oil (one (1) inch in the bottom of a stainless steel pot) on low to medium heat.

Roll dough into one (1) inch balls. Drop one at a time into hot oil. Fry until dark brown but not burnt. Cool on paper-towel-covered plate.

After my timbits were cool, I dipped them in melted chocolate (Ghirardelli) and while they were cooling, I sprinkled cinnamon over them. Heavenly!